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1 c. low fat/low sodium chicken stock
1 small clove garlic - crushed
leftover turkey meat
leftover pup-friendly veggies such as mashed potato, sweet potato, brocoli, carrots brussel sprouts etc. I try to use only veggies that have not had sugar, salt, butter etc added.
1 c. low fat/low sodium chicken stock
1 small clove garlic - crushed
leftover turkey meat
leftover pup-friendly veggies such as mashed potato, sweet potato, brocoli, carrots brussel sprouts etc. I try to use only veggies that have not had sugar, salt, butter etc added.

Separate left over turkey into chunks and place in a ziploc bag with chicken stock and garlic. Marinate over night.

Preheat oven to 150 OR set up food dehydrator on low - med setting.

Remove turkey from stock (set stock aside, you may need it). Place turkey in the blender and add a scoop of each veggie (We try for a ratio of 1 part turkey meat/1 part veggie). Blend until the consistency of a thick cake batter, adding chicken stock as necessary.

For oven cooking: line cookie sheets with wax paper, spread turkey veggie goo in an even layer across the sheets (about half as deep as the sheet edges). Stack trays rotating sheets every 2- 3 hours. Cook for 10 - 16 hours or until jurkey is "leathery" like a fruit roll up.

For dehydartor cooking: Line dehydrator trays with wax paper or plastic wrap, spread turkey veggie goo in an even layer across the sheets (about half as deep as the sheet edges). Place in oven, rotating sheets every 2- 3 hours. Cook for 8 - 12 hours or until jurkey is "leathery" like a fruit roll up.

(c) Kolchak's Kitchen